Reviewed: Mar. 13, 2012

AS WRITTEN, the recipe is too sweet and too low. I followed the directions, but did not put butter on top as we have a lactose intolerant child in the family. Best used for a "sweet" occasion as a tea, brunch, etc., The "bread" (more like a pound cake) would be excellent with jam, fruit butter, any nut butter, or cream cheese. It does not go with a savory menu at all.The next time I make it, I will use much less sugar, more baking powder, and a bit of salt. I'll report back.

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Reviewer:

munchkin613

Reviewed: Mar. 3, 2012

Very good, and the family loved it. Taste really good hot and smothered in real butter. Goes good with spaghetti.

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Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Jan. 26, 2012

Pretty good bread as long as you reduce the butter. I bake a bunch of thick cut strips of bacon beforehand and then lay them out in the pan as I put a little bit of the mixture in at a time so that their is a couple of layers of bacon within the bread.

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Reviewer:

HAB's Public House

Home Town: Milwaukee, Wisconsin, USA

Living In: Junction City, Kansas, USA

Reviewed: Jan. 1, 2012

The bread itself is nice. Good texture, springy-ness, etc. I did add a bit of salt and extra baking powder as suggested by other reviewers. I also halved the amount of butter I poured over the bread and it was still too much. Our bread pan overflowed and the butter burned on the bottom of the oven. We had a smoke-filled house in the middle of an Ohio winter. I will probably make this again, but without the butter.

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Reviewer:

Regina

Reviewed: Aug. 15, 2011

I used 1/4 cup of brown sugar, and only about 3 tablespoons of melted butter. The way I made it - five stars - if I'd of followed directions exactly then I'm giving it a four.

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Mar. 31, 2011

Made this and loved it...only changes i made were that i used 1-tbsp of baking powder and added 1-tsp of baking soda so that it would rise properly...other than that, it was perfect!!! Loved it ;)

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Reviewer:

SuzyQsBread

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Dec. 1, 2010

This is the only beer bread recipe I make anymore.

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Reviewer:

Christa

Cooking Level: Expert

Home Town: Sanford, Michigan, USA

Living In: Fort Stewart, Georgia, USA

Reviewed: Sep. 9, 2010

good bread!!

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Reviewer:

Rita

Cooking Level: Expert

Living In: Springfield, Missouri, USA

Reviewed: Mar. 29, 2010

I followed the recipe exactly and the bread didn't rise at all. I felt like all I did was boil the bread in butter. the bottom looked like it had been carmelized.

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Reviewer:

Leah Fringer

Reviewed: Feb. 14, 2010

Everyone who had the bread loved it! Here is what I did: used 1/2 cup dark brown sugar, used whole wheat flour, and I was careful not to over mix. Instead of pouring the butter over at the end, I melted 3 tablespoons of butter in a stoneware bread pan in the oven while it was preheating. I used 1 tsp of baking powder and the bread rose nicely. If your bread doesn't rise, check the expiration on the can of baking powder. I used Yuengling Traditional Lager. We all loved this beer bread! So much better than the box mixes you get and much cheaper!

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